 Talk to me about how animal meats end up because you don't eat hardly any. How does lectin find its way into animal meat? We raise animals with antibiotics and this was discovered by accident years ago when they were thinking that antibiotics might be needed for crowded conditions of stock yard animals but the researcher found out that by giving antibiotics to these animals they grew faster and got fatter much quicker than the animals who didn't get the antibiotics. So it was approved by the Department of Agriculture and the FDA to give antibiotics to animals for the purpose of growth. What we didn't know is that those residual antibiotics are incorporated into the meat, the beef, the chicken, the pork, you name it and so we actually every time we ingest factory raised meats or even farm raised fish ingest micro doses of antibiotics. Micro doses of antibiotics are incredibly effective at killing off your microbiome. So in the last 40 years we've had this incredible, the worst storm that could possibly happen for our microbiome and for our leaky gut. So then are lectins, there are lectin-like substances in the meat but is there actually lectin itself? Great question. There was just paper published from Ohio State a few weeks ago that shows that lectins and soybeans can be found in the meat of animals that you feed them to. Now I used to think that this was kind of fanciful in the alternative medicine world, you know you are what you eat but you are what the thing you're eating ate and as I started seeing more and more autoimmune patients we had case reports of particularly there's a woman psychologist in LA that I talk about in the book who had horrible lupus was on two drugs and we got her off of all her drugs by following this program and her lupus cleared, she had rashes and she came back to see me and she said you know everything's great but I've got this eczema, this little rash on my upper eyelids and so we're going through the list I said well something's getting into you and we get to pasture raised chicken and I said now you're eating pasture raised chicken she said oh yeah I eat organic free-range chicken all the time it's my go-to food. I said free-range chicken and she said yeah yeah you know organic free-range. I said well the federal government in 2007 passed a law that says you can keep 100,000 chickens in a warehouse feed them organic corn and soybeans and not let them out of the warehouse except open a door for five minutes every 24 hours and the chicken has the potential to go outside and that is the current government definition of organic free-range chicken. So she was eating the lectins of soybeans and corn in the chicken that she was eating. I trained in London England for children's art surgery and my kids were four and six years old and they missed Kentucky Fried Chicken terribly and a Kentucky Fried Chicken opened in London. Now in those days there was so much fish available in England that the chickens were fed ground-up fish meal and the the chicken breasts were actually translucent like fish and so you know we go to Kentucky Fried Chicken they both grab a drumstick and then bite into the drumstick and my four-year-old goes oh oh you tricked us this is fish oh this isn't chicken and I'm going well no no no no look you know drumstick you know kind of sanders that's chicken oh it's fish well she was right it wasn't a chicken it was a chicken with feathers that was actually a fish so we have to realize that our chickens are no longer chickens they're an ear of corn with feathers Americans are 70% carbon atoms from corn a substance that we were never exposed to until 500 years ago Europeans are five percent corn in fact France in 1900 banned corn as unfit for human consumption wow so what I want people to do is eat and party like it's 9999 years ago before we started all this mess and when we do that with people and teach them how to do it it's amazing what happens to them well let's talk about that because if I had um only heard some headlines about you I would have thought oh red meat I'll get after it because I eat a ton of red meat and think I'm doing healthy things so you don't eat a lot of meat why not so we found that there was a molecule sugar molecule on the wall of pig blood vessels that's totally different from the sugar molecule that's in ours but it differs by only one actually Adam and it's new it's called new five GC in pigs cows and lambs and we carry what's called new five AC and I have nothing against red meat but if you look statistically the red meat eaters do have significantly more coronary artery disease and significantly more cancer now why cancer well it turns out that cancer tumors in humans use new five GC to shield themselves from detection by the immune system the problem is we don't manufacture new five GC nor can a cancer cell which means they acquired it from external sources namely beef lamb and pork now fish doesn't carry it they have the same molecule that we do and chicken have the same molecule that we do so I urge people if they're going to eat animal protein and I do to use wild shellfish or wild fish as their main source of animal protein do I eat me yeah I mean do I eat beef I do but I get grass fed and grass finished beef and I use it as as a treat not as a mainstay of my diet and then what's your take on eggs the yolk of the egg may be the most beneficial food that has ever been invented and as long as the chickens are fed what they're designed to eat when I actually ask people to mainly throw the whites away so we'll do a four egg omelet but four of them are yolks and just use one white and what is it in the whites or about the whites that make them problematic okay it's animal protein and let's look at another reason not to eat animal protein sadly so animal protein there we there's a sensor in all of our cells called m-tor and it senses energy availability and it senses sugar availability but it senses certain amino acid availability so if you avoid or lessen your amount of animal protein your m-tor will fall now we have no way of measuring clinically m-tor but we can use a surrogate for that which is insulin like growth factor IGF one and in my super old people and I study a lot of superolds 95 and above they all have extremely low insulin like growth factors and why why is that a number you want to get down because super old people always run low insulin like growth factors they always do and in my upcoming book the longevity paradox if you look at societies of the blue zones the longest living people on earth the common factor that they all have in their diet they have very diverse diets there's no universal diet that these people follow and I was a professor at one of the blue zones in loma linda for most of my life the thing that separates or unites all of those various diets is they eat very little animal protein and one of the things we notice about super old people is they run low body temperatures they're running 96 degrees whereas you and I running 98.6 and they become incredibly efficient creatures my mentor Dr. morrow always said that you only have so many heartbeats and when you use those up that's the end and he's actually writing a lot of ways but the corollary to that is let's suppose your design is that you only get so many calories in your lifetime and you can use them quickly or you can spread them out and that's why that's why fasting is so useful and intermittent fasting is so useful because it's actually an easy way just to reduce your calorie intake and it's you know once you learn how to do it it's it's an easy way to make this system work how do you pull it off so I'm a huge proponent of intermittent fasting and fasting in general how do you do how do you make it an easy process so I started 11 years ago January 1st to June 1st but during the week I would eat all my calories in a two hour window from six to eight o'clock at night so that 22 out of 24 hours every day five days a week I was fasting 22 hours now why six to eight o'clock at night because that's when my wife and I were at home and now this is as you know for a professional driver on a closed course what most people who try to do this don't realize about 80 percent of us in America are insulin resistant we have much too much insulin production and I won't bore you or the listeners but most people can't do prolonged fasting for even more than a few hours because they can't access the fat that they store and they crash and it's often called the Adkins Flu or the low-carb flu where they have to be able to transition over to using ketones as a fuel now you can get there fairly quickly and we have tips in the book on how to do that you actually have to use exogenous ketones for a while things like MCT oil things like coconut oil even red palm oil there's a little bit of exogenous ketones in butter it's called butyric acid yeah it's intermittent fasting is really really powerful for alleviating brain fog for changing a relationship to hunger is how I always think of it it's just fundamentally different and then getting your machinery used to actually accessing your body fat and all that we're designed to use up fat we just have to you know use the tricks to get to that fat for most people who are overweight or obese what's so frustrating for them is they try things like intermittent fasting and they're pretty miserable they get headaches and they're very hungry the brain is going hey you know what what's the deal you've cut me off it's water water everywhere and not a drop to drink and we see so many overweight and obese people and I was 70 pounds overweight I was obese running 30 miles a week and going to the gym one hour a day and going why how come I'm such a fat guy I couldn't get to my fat stores because I had an elevated insulin level when I first you know got my insulin level wow um what's that now I have a very low insulin level no that stuff is fascinating in terms of the complexities of really breaking through and figuring out for you what do you have to do to lose fat keep it off and yeah it's a very complex thing and to that end not necessarily my question is not really about fat loss but given what we've been talking about lectins and autoimmune and all of those joints aches pains all the things that come along with it psoriasis all of that what should people be eating so we've got a rough sense of what we should be avoiding but what should we be actively pursuing okay so the only purpose of food is to get olive oil into your mouth there are three long-lived societies in the blue zones that use a liter of olive oil per week that's about 12 to 14 tablespoons a day can I use it to saute you can use it to saute believe it or not there's a wonderful paper from the NIH showing that olive oil does not break down into harmful compounds that's amazing but bring olive oil to the table so if you're going to have a steak please pour it on your meat as they do in Italy they always bring a bottle of olive oil so you can have steak florentina and just drench it with olive oil the steak is there to get olive oil into your mouth broccoli is there to get olive oil into your mouth a salad is there to get olive oil into your mouth so there are wonderful cruciferous vegetables you can have all the bok choy broccoli cauliflower have cauliflower pizzas there's a great recipe in my cookbook for cauliflower pizza can I have Japanese sweet potatoes yes please oh they're so good yeah but the purpose of the sweet potato is to get olive oil into your mouth yes which works for me just fine if I can saute or use an air fryer yeah have you done yes indeed oh my god they're like french fries they sure are so yeah so those are great for you if you found this video helpful I think you're gonna love this one why because mushrooms have incredible properties that you should know about to improve your health your brain health and your longevity first of all mushrooms